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Thursday, March 7, 2024

Naatu Kodi Gudla Pulusu (Country Chicken Egg Masala)

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Here I am presenting naatu kodi gudla pulusu. It is also known as egg masala from the country chicken. This is a nutritious and healthy food for people of all ages.This is a speciality of andhra Pradesh.

Pulusu in Telugu is the word for “pulupu Kura,” which is the curry that is sour. It is the Tamarind pulp (Chintapandu) is the main element that is used in Andhra the pulupu kurallu , which gives the dish the tart flavor. Jaggery or sugar is utilized in many Pulupu recipes. It adds a sweetness and sourness in the meal. Andhra food is made up of at least one gravy-based meal that is a part of a typical meal. It includes the ike Pappu (lentil) Pulusu, Menthi (Fenugreek) Pulusu, Pesara Pappu (Split yellow moong dal) Pulusu, Kaakarakaaya (bitter gourd) Pulusu, Bhendakaaya (Ladies finger) Pulusu, Chepa (fish) Pulusu. Any vegetable or meat cooked in syrupy sweet gravy is generally referred to in the form of “Pulusu”. But, remember the fact that you can make many different dishes that don’t require jaggery or sugar. It is possible to make pulusu using any vegetable that can be used to make the pulusu like Lady’s finger eggs, bitter gourd of the egg plant or gherkins bottle-gourd. You can continue to make it in this manner, your choice is up to you.

I’m using eggs in this dish. Eggs are a common ingredient in my kitchen. I’ve previously posted “bagara anda masala” (eggs prepared in a rich creamy sauce) which is a North Indian dish. “Gudu” (egg) Pulusu is a common Andhra dish in which boiled eggs are cooked in tamarind gravy and onions and then tempered by garlic, methi seeds as well as curry leaves. It is usually consumed with hot rice, but it’s delicious with rotis, too.

Recipe For Naatu Kodi Gudla Pulusu


  • Eggs – 5 (boiled)
  • Onion paste – 1 cup
  • Coconut paste – 1/2 cup
  • Turmeric powder – 1/2 spoon
  • Tamarind paste – 2 spoon
  • Red chlli paste – 2 spoons
  • Salt – to taste
  • Groundnut oil – 2 spoons
  • Garam masala – 1/2 spoon
  • Coriander leaves – 1/2 cup


  1. Heat oil in a clay pot. If it is prepared in clay pot, it will be tasty.
  2. Fry the onion paste until brown.
  3. Add the coconut paste. Cook for 5 minutes.
  4. Mix the tamarind paste and chilli paste in it. If you need to add water, you may add 1 cup of water.
  5. Add the boiled eggs in it.
  6. Finally add garam masala, coriander levaes and salt.

Sprinkle by chopping coriander leaves. Serve hot rice or Rotis.

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